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–+ servings

Chocolate Chip Coffee Cake Muffins

Is there anything better than coffee cake? A coffee cake in muffin form with chocolate chips. These chocolate chip coffee cake muffins are fluffy, have the perfect crumb and are absolutely delicious. They have a streusel crumb and a sweet glaze that make these drool worthy.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 jumbo sized muffins

Equipment

  • Muffin tin/muffin liners
  • Stand/handheld mixer

Ingredients
 

Muffin Batter

  • ½ cup (113 grams) unsalted butter room temperature
  • ⅔ cup (133 grams) brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 2 eggs room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup (180 grams) plain greek yogurt room temperature
  • 2 cups (250 grams) all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (180 grams) chocolate chips

Streusel

  • 1 cup (125 grams) all purpose flour
  • ½ cup (100 grams) brown sugar
  • 1 teaspoon cinnamon
  • ½ cup (113 grams) unsalted butter cold and cubed

Glaze

  • 1 cup (120 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon whole milk

Instructions

Muffins

  • Preheat oven to 425 degrees Fahrenheit and line a muffin pan (either jumbo or regular) with muffin liners. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together the butter, brown sugar and granulated sugar until lighter in color and fluffy. About 2-3 minutes, scraping down the bottom and sides of the bowl as necessary.
  • Add the eggs, vanilla extract and yogurt and mix on low speed until combined. It won't completely come together, but that is okay.
  • Add the flour, baking powder, salt and cinnamon and mix on low speed until a batter forms. Add the chocolate chips and fold together until combined. Cover the bowl and let the batter rest at room temperature for 30 minutes.

Streusel

  • While the batter is resting, make the streusel. Whisk together the flour, brown sugar and cinnamon. Then cut the cold and cubed butter into the mixture until it is completed combined. The mixture will be sandy.
  • Once the batter is done resting, spoon the batter into the prepared muffin tin, filling it up ¾ of the way to almost full. Gently press the streusel into the tops of the muffins.

Baking

  • Bake the muffins for 5 minutes at 425 degrees Fahrenheit, then without opening the oven door, decrease the oven temperature to 350 degrees Fahrenheit and bake the muffins for an additional 20-23 minutes if baking jumbo muffins, or 11-12 minutes if making regular-sized muffins. A toothpick inserted into the center of the muffins will come out clean or with a few moist crumbs.
  • Let cool for 5 minutes in the muffin tin, then remove them onto a cooling rack and let them cool completely.

Glaze

  • While the muffins are cooling, make the glaze. In a bowl, whisk together the powdered sugar, vanilla extract, melted butter and milk. Drizzle on top of the muffins. Enjoy!
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